How to Make Yogurt at Home

Table of Content

• Red Curry-Pandan Ice Cream
• It can make you gain visceral fat.
• Why Make Your Own Yogurt?
• Curried Chicken Meatball Wraps
• Fruit Salsa with Cinnamon Tortilla Chips

You can also serve it with a creamy feta cheese dressing or a spicy olive oil and balsamic vinegar dressing. Greek yogurt is simply regular (most often full-fat) yogurt that has been strained — so that a bit, or a lot, of the whey is drained away. This results in the wonderfully thick, creamy, and luxurious yogurt we have come to love. If it either tastes or smells off, chuck it away and start again. Otherwise pour it into clean jars and store it in the fridge. If you're happy with how it turns out, you can use a little of it as starter for your next batch.

Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.

Red Curry-Pandan Ice Cream

Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal. Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over. Cover the container, place it in the oven with just the oven light on , and let it incubate for at least 8 hours, or up to 12 hours for a thicker, tangier yogurt.

Once the yogurt is in the oven, leave it there undisturbed for 5 hours. After five hours, check to see if the yogurt has set while the bowl is still in the oven. We wrap the bowl when it’s inside the oven. To do this lay several tea towels out on an oven rack, then carefully move the plastic-covered bowl on top of the tea towels and completely wrap the bowl. The oven will be used as an incubator for the yogurt and can be warmed while you are preparing Step 4.

It can make you gain visceral fat.

Place the mixture in an ice cream maker and process according to the manufacturer's instructions. I'll share my recipe and walk you through all the steps so you can make homemade yogurt on your stove top, in your slow cooker, or in your Instant Pot. It’s important to use pasteurized milk, which will create the best environment for your starter to grow.

Use a thermometer to make sure the temperature stays consistent. Choose the method that is most convenient and consistent for you. The most common way is to use a yogurt maker. The proper way to use a yogurt maker is detailed in the following steps. Alternatively, instead of using existing yogurt, use freeze-dried bacteria cultures , which are more reliable as a starter.

Why Make Your Own Yogurt?

The number of cultures doesn’t really matter; as long as there is at least one, you can make yogurt. This said, different strains of bacteria have different health benefits, so I personally look for the yogurt with the most number of cultures listed. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei. This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.

As I flipped her advice around in my head, my mind went back to those occasional bottles full of curdled milk. It wasn't yogurt in there exactly, but it was something related, and all I'd done was give it an opportunity to exist—no matter how much I may have regretted it come morning. A yoghurt-maker is one of those kitchen gadgets no one really needs.

Easy Greek Vinaigrette

The longer the mixture incubates, the thicker and more tangy the yogurt will be.Keep the yogurt still during incubation. Jiggling won't ruin it, but it makes it take a lot longer to incubate. Add nonfat, reduced fat, or whole dehydrated milk, if desired. Adding about 1/4 cup to 1/2 cup dry milk at this time will increase the nutritional content of the yogurt.

Although all yogurts start out plain and simple, by the time they make it to our fridge, most have been heavily processed. When you have made your first batch of homemade yogurt put some aside as the yogurt starter for the next batch, and you can repeat this every time you make a batch of yogurt. To make this frozen yogurt recipe with an ice cream maker, you only need a few ingredients—most of which you probably have at home already. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences.

Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk. Place the yogurt in your fridge for several hours before serving. If you're going to use some of it as starter, use it within 5 to 7 days, so that the bacteria still have growing power.

WikiHow marks an article as reader-approved once it receives enough positive feedback. This article received 25 testimonials and 84% of readers who voted found it helpful, earning it our reader-approved status. I usually leave the yogurt in the fridge for 1 to 2 days before I use it, but this is not required. Allrecipes is part of the Dotdash Meredith publishing family. Make sure to use a thermometer (don't just "wing it").

Frozen Greek Vanilla Yogurt

Tightly seal the container with plastic food wrap. Then wrap the bowl in several layers of clean tea towels, and carefully place the container into the warm oven. Allow the milk to cool to a lukewarm temperature.